Braised Spring Lamb Shoulder Chops

Lamb is one of my favourite meats.  Unfortunately, we don’t eat it as often as we used to, as it’s price has climbed dramatically in the last couple of years.  Shoulder chops are the least expensive option, but are a fairly tough cut, so braising is the best way to handle them.

The resulting juices are incredibly rich and complex; don’t waste a drop.   

2 spring lamb shoulder chops, patted dry

Salt & pepper

2 t olive oil

½ c chicken stock

1 fat clove garlic, minced

1 small tomato, skinned, seeded and diced

1 T tomato paste

4 oil-cured olives, pitted and sliced finely

1 T roughly-chopped fresh thyme (or about ¾ t dried thyme)

½ t sugar

Juice of half a lemon

Season the chops lightly with salt and pepper.  Add the olive oil to a cool frying pan; place over medium heat, and add chops once hot.  Brown chops on both sides until golden, approximately 5 minutes per side.  Remove chops to plate.

Allow frying pan to cool slightly.  Add chicken stock, garlic, tomato, tomato paste, olives, thyme, sugar and lemon.  Put back on heat and bring to a simmer.  Add chops and any accumulated juices.  Cover and simmer over low heat for 1-1/2 hours; turning the chops over half way through cooking, and spooning the juices over the meat to keep it moist.  Add a bit more chicken stock if needed.

Serve with rice or potatoes to soak up the delicious juices, and a green veg.